Gingerbread house (gluten-free)

Gingerbread house (gluten-free)

1. Dust silicone gingerbread house moulds lightly with cornflour and set aside. 2. Place all gingerbread ingredients into mixing bowl and mix [b]12 sec/speed 6[/b]. 3. Scrape down sides of mixing bowl with spatula and knead [b]50 sec/[corn][/b]. 4. Transfer dough into a large bowl and cover with plastic wrap. Place dough into refrigerator to chill (approx. 1 hour). Clean and dry mixing bowl. 5. Preheat oven to 170°C. 6. Press dough into prepared moulds to fill half way (do not fill more than halfway up sides of moulds as walls and/or roof will be too thick, making house difficult to assemble). Bake for 23-25 minutes (170°C), until firm. Cooking time will vary slightly depending on the size and shape of your moulds. 7. Allow to cool for 2 hours in moulds, then transfer onto a wire rack to cool and firm before decorating. 8. Place sugar, egg white and lemon juice into mixing bowl and mix [b]10 sec/speed 6[/b]. 9. If icing is too thick, add a few more drops of lemon juice or water and mix [b]3 sec/speed 6[/b]. 10. Transfer icing into a piping bag and use to assemble and decorate house. We recommend assembling gingerbread house on a large serving plate or cake board. Decorate house as desired....

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